German Lentil Soup

Name: German Lentil Soup
Ingredients: 4 slices thick bacon, nitrate-free; 2 small/1 large yellow onion, peeled and chopped; 6 medium carrots, peeled and diced or thinly sliced; 3 garlic cloves, peeled and finely minced by hand or in a garlic press; 6 medium potatoes, peeled or scrubbed and diced (you can leave the skin on); 2 bay leaves; 2 tsp cumin; 1/8 tsp nutmeg (freshly grated is best); 1 1/2 tsp dried (not ground) thyme; 2 cups/450 grams of green or brown lentils, soaked for 12-24 hours, drained, and rinsed (you can also used sprouted lentils to skip the soaking step); 6 cups/1.4 liters chicken or beef stock or a combination of water and stock (use 8 cups/1.9 liters if you did not soak the lentils or used sprouted lentils)

German Lentil Soup was pinched from <a href="http://www.thehealthyhomeeconomist.com/hearty-and-nourishing-german-lentil-soup/" target="_blank">www.thehealthyhomeeconomist.com.</a>

INGREDIENTS

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4 slices thick bacon, nitrate-free

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2 small/1 large yellow onion, peeled and chopped

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6 medium carrots, peeled and diced or thinly sliced

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3 garlic cloves, peeled and finely minced by hand or in a garlic press

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6 medium potatoes, peeled or scrubbed and diced (you can leave the skin on)

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2 bay leaves

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2 tsp cumin

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1/8 tsp nutmeg (freshly grated is best)

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1 1/2 tsp dried (not ground) thyme

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2 cups/450 grams of green or brown lentils, soaked for 12-24 hours, drained, and rinsed (you can also used sprouted lentils to skip the soaking step)

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6 cups/1.4 liters chicken or beef stock or a combination of water and stock (use 8 cups/1.9 liters if you did not soak the lentils or used sprouted lentils)

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